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W515507

Sigma-Aldrich

2,5-Dimethylthiophene

≥98%

Synonym(s):

NSC 60689

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About This Item

Empirical Formula (Hill Notation):
C6H8S
CAS Number:
638-02-8
Molecular Weight:
112.19
Beilstein/REAXYS Number:
106450
EC Number:
211-313-9
MDL number:
MFCD00005452
UNSPSC Code:
12164502
PubChem Substance ID:
24901914
Flavis number:
15.064
NACRES:
NA.21

biological source

synthetic

grade

Halal
Kosher

assay

≥98%

refractive index

n20/D 1.512 (lit.)

bp

134 °C/740 mmHg (lit.)

density

0.985 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

sulfurous

SMILES string

Cc1ccc(C)s1

InChI

1S/C6H8S/c1-5-3-4-6(2)7-5/h3-4H,1-2H3

InChI key

GWQOOADXMVQEFT-UHFFFAOYSA-N

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General description

2,5-Dimethylthiophene is a volatile flavoring compound that has been identified in the essential oil of onion.[1] It is reported to be one of the sulfur-containing compounds formed via Maillard reaction/Strecker degradation of cysteine with furaneol.[2]

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

75.2 °F - closed cup

flash_point_c

24 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
STBJ5307
STBJ4686
SHBL5022
STBG2172V
STBG4083V

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Formation of sulfur-containing flavor compounds from reactions of furaneol and cysteine, glutathione, hydrogen sulfide, and alanine/hydrogen sulfide.
Zheng Y, et al.
Journal of Agricultural and Food Chemistry, 45(3), 894-897 (1997)
Volatile flavor compounds from onion.
Boelens M, et al.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
Restituto Tocmo et al.
Journal of agricultural and food chemistry, 62(23), 5296-5304 (2014-05-21)
There is a growing account of the health benefits of H2S as an endogenous cell-signaling molecule. H2S from organic polysulfides, in particular, is increasingly gaining attention for their beneficial effects to cardiovascular health. Here, we studied shallot as a potential

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